Avocado Cilantro (Coriander) Dip

Avocado cilantro (coriander) dip, my version of guacamole style flavours but as a thick dipping sauce - perfect with seafood such as prawns.

So.....cilantro - in Australia we call it coriander - I don't know why, but we just do. (Just to explain!)

Think of a kind of communal prawn cocktail - no need for individual serves, just plonk your prawns & avocado cilantro dip side by side on the table & watch them go! You could of course create single serves if you want, just spoon the dip on to the prawns like you would marie rose sauce/thousand island dressing for a fresh, zingy prawn cocktail with a mild hum of chilli.

The fresh flavours of avocado, lime & cilantro in the dip means it would also pair well with chicken. You can also feel free to up the amount of chilli if you want - I have deliberately made this dip quite mild.  My theory on chilli is that it's a bit like salt in that it should be "to taste" because some people like more heat than others.

Take your prawn cocktail up a notch,

Lee-Ann ♥

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Avocado Cilantro (Coriander) Dip

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Makes about 1 ½ cups

My version of guacamole flavours, in a thick dipping sauce. Perfect with prawns - take your next prawn cocktail up a notch!

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Total Time: 10 minutes

Servings: 8 as a dip

Calories: 87kcal

Author: Lee-Ann Grace

Ingredients

• 2 ripe avocados - flesh only (I use Hass)
• ½ cup cilantro (coriander) leaves (well packed)
• ½ small red onion
• 1 lime - juice only
• 1 long green chilli - ribs & seeds removed (see notes)
• 1 teaspoon good quality mayonnaise
• pinch of salt to taste

Instructions

• Place avocado, cilantro (coriander), onion, chilli & lime juice into a small food processor and process until very finely chopped - you may need to scrape the sides occasionally 
• Add avocado flesh & mayonnaise and process until smooth
• Add salt to taste

Notes

This recipe makes about 1 ½ cups - but it will depend on the size of your avos.

A note on the amount of chilli - I think one chilli with the ribs & seeds removed is a good starting point. You just get a slight hum of chilli, but you could leave the ribs & seeds in to up the heat factor - or just add more! Whatever takes your fancy.

The reason I have added mayo (and not much) is because I didn't want an overpowering taste of mayonnaise, but I find the mayo helps the dip stay nice & green without discolouring when it's on the table.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*